The Welcome to Las Vegas Elvis Burger with a Spicy Peanut Sauce, Grilled Plantains and Sweet Cucumber Salad

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Peanut Sauce
1 tablespoons dark brown sugar
1 tablespoons low sodium soy sauce
2 tablespoons fresh lime juice
3 teaspoons red chili paste
1 cup smooth peanut butter

Cucumber Salad
1 med. cucumber
1 small red onion sliced
1 small jalapeno seeded and sliced
2 tbsp rice vinegar
1/2 cup splenda
1/2 cup water
1/4 teaspoon salt

2 lbs. ground chuck and sirloin (equal amounts)
1/2 cup thinly sliced scallions
1/4 cup smooth peanut butter
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 teaspoons salt
1 teaspoon pepper
1 cup coconut milk
1 tablespoon lime juice
1 teaspoon cayenne pepper

Grilled Plantains
3 very ripe plantains, peeled and sliced on the bias approximately 1/2-inch thick
4 tablespoons dark brown sugar
2 tablespoons fresh orange juice
1 tablespoon honey
2 tablespoons coarsely chopped cilantro

Vegetable oil for brushing on the rolls, grill rack and plantains
6 soft Kaiser rolls split



Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high heat. To make the Spicy Peanut Sauce, combine dark brown sugar, low sodium soy sauce, 2 tablespoons of the lime juice, chili paste and peanut butter, stir until smooth, cover and keep chilled. To make Cucumber Salad, peel and slice cucumbers, discard seeds, slice onion and put in a medium bowl. Being very careful slice one side of peppers, remove seeds and membranes and slice into small rounds and put in bowl. Immediately wash hands making sure to not touch your face. (yes I say this from experience) Take a small sauce pan and put on grill, add all ingredients stirring until sugar is completely dissolved. Set aside to cool. When cool add cucumbers, onions, and jalapenos, cover and chill. To make the patties, combine chuck, sirloin, scallions, peanut butter, soy sauce, ginger, garlic, salt, pepper, coconut milk, lime juice and cayenne pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the meat into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. While the patties are cooking brush the plantains with oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Remove patties and plantains from grill and set aside. Place split buns cut side down on the outer edges of the grill rack to toast lightly. To assemble the burgers, place a patty on each bottom bun, place 2 slices of plantains over each patty, spread equal parts of the peanut sauce on the top of the bun, using a slotted spoon, spoon cucumber salad on plantains then add the roll top and serve. Makes 6 burgers.